Poach delicious salmon fillets in less than 20 minutes with this Coconut Red Curry Salmon recipe. Salmon poached in a flavorful coconut red curry sauce.  

This Coconut Red Curry Salmon is quick and easy enough for a weeknight meal, but fancy and delicious enough for a dinner party. Start to finish it takes less than 20 minutes!

The salmon is prepared using a method of cooking salmon is called “shallow poaching”. Instead fully submerging the salmon into a poaching liquid, we rest it on a bed of onions and cover it in a coconut red curry sauce to bring to a simmer that cooks the salmon through. Salmon cooks quickly and we speed up the process and add a little extra flavor by browning it first.

The sauce is made with red curry paste, which on it’s own is quite spicy, but some of that is cut when we mix it into the coconut milk. We also add lime juice, fish sauce and palm sugar which help compliment the flavors giving it a zesty sauce that is spicy with a hint of sweetness.

In this recipe I serve the salmon over a simple bed of rice noodles. However, it pairs well with lots of things. Some other serving ideas include, rice, green beans or salad.

Poached Coconut Red Curry Salmon

---

★★★★

4 from 1 reviews

• Author: Sprinkles & Sea Salt

Print Recipe

Pin Recipe

Description

Poach delicious salmon fillets in less than 20 minutes with this Coconut Red Curry Salmon recipe. Salmon poached in a flavorful coconut red curry sauce.  

---

Ingredients

Scale 1x2x3x

1 pound salmon, cut into 3–4 fillets

1/2 tsp salt

2 tbsp coconut oil

1 cup white onion, thinly sliced

2 tbsp garlic

1/4 tsp salt

1/2 tsp coriander

1 13.5oz can full fat coconut milk

2 tbsp red curry paste

2 tbsp lime juice

1 tbsp fish sauce

2 tbsp palm sugar

5 lime leaves (optional)

thai basil (optional)

lime slices (optional)

black sesame seeds (optional)

1 pound rice noodles, prepared according to package instructions

---

Instructions

Pat the salmon fillets dry and sprinkle with salt

Heat a large skillet over medium-high heat

Add the coconut oil, melt

Add the fillets and brown on each side for 1-2 minutes, remove from skillet, set aside

Reduce the heat to medium

Add the onion to the skillet, sauté for 2-3 minutes until they become fragrant and begin to cook down

Add the garlic, stir to combine

Season with salt and coriander, mix

Pour in the coconut milk

Add the red curry paste

Use a whisk to help dissolve the red curry paste into the coconut milk

Add the lime juice and fish sauce

Add the palm sugar

Bring to a rolling boil

Once the palm sugar is melted add the salmon back to the skillet and spoon the sauce over it to cover

Reduce heat to medium-low

Add the lime leaves*

Continue to simmer until the salmon is cooked through, 5-7 minutes**

Serve the salmon over the rice noodles, spoon some of the sauce over each piece

Garnish with thai basil, lime slices and black sesame seeds if desired

Notes

*just for flavor, omit if you do not have or do not like

**this time will depend on how much it cooked during the browning step and how well done you like your salmon

pin it for later: 

If you make this Coconut Red Curry Salmon, let me know how you like it! Leave a comment here and/or give it a star rating! If you snap a photo I’d love to see it – share it over on Instagram and tag me @sprinklesandseasalt!

__

Looking for other salmon recipes? Try these!

Fresh Dill Salmon Salad

Coconut Red Curry Salmon Burgers

Blackened Salmon Tacos with Mango Avocado Salsa